Ensure Recipe Book

Recipe Book
Delicious Creamy Vegetable Lasagne

Delicious Macaroni Cheese
The Importance of Good Nutrition
Good nutrition is important for everyone. What
you eat not only aects how you feel, but can
also aect recovery following illness.
A balanced diet helps you to maintain good
nutrition. However, due to many reasons, you
may not be able to meet your daily nutritional
requirements with your usual diet.
Ensure
Ensure has been scientically formulated for
people needing a nutritional boost to their
normal diet. Your diet may be inadequate for
your bodys needs because of recent illness, a
chronic condition or simply from leading a busy
lifestyle with little time to eat as you should.
Ensure helps to bridge the gap between the
nourishment your body needs and the amount
you can manage. Ensure provides energy,
protein and a wide range of minerals and
vitamins essential for health.
This Ensure Recipe Book has a range of easy,
great tasting recipes which will assist you in
preparing refreshing and nourishing meals and
snacks with the added benets of Ensure to
help you increase your nutritional intake.
The nutritional value of your everyday meals
can be increased through the addition of
Ensure to recipes such as sauces, soups,
dinners and desserts.
These recipes use Australian Standard metric
measures:
1 cup = 250mL,
1 tablespoon = 20mL,
1 teaspoon = 5mL.
All measurements are level.
Contents
Importance of Good Nutrition................................1
What is Ensure.......................................................... 2
Snacks
Bacon & Cheese Muns........................................... 3
Banana Muns..........................................................4
Smoothies
Banana Smoothie......................................................5
Strawberry Delight....................................................6
Tropical Tempter........................................................ 7
Choc-Berry Shake...................................................... 8
Soups
Cream of Mushroom Soup......................................9
Creamy Corn Chowder...........................................10
Pumpkin Soup.......................................................... 11
Sides
Mashed Potatoes with Sour Cream & Chives....12
Mains
Poached Eggs Florentine....................................... 13
Macaroni Cheese.....................................................14
Creamy Vegetable Lasagne................................. .15
Creamy Chicken with Vegetables........................16
Crispy Salmon Patties.............................................17
Spinach & Pumpkin Patties with
Tomato Chutney...................................................... 18
Meatballs Strogano..............................................19
Pork with Mustard Sauce.......................................20
Desserts
Chocolate slice......................................................... 21
Bread & Butter Pudding..........................................22
Caramel Orange Custards.....................................23
Vanilla Custard.........................................................24
1
What is Ensure
2
Drink Ensure Daily for Healing,
Thriving, Living
What is Ensure?
Ensure is a premium oral nutritional
supplement recommended by doctors and
dietitians for people needing extra nutrition.
Ensure contains the essential nutritional
requirements including carbohydrates, protein,
vitamins and minerals.

Features
- NutritionaIIy compIete and baIanced
- Cood source of 28 Vitamins and MineraIs
- Protein and nergy
- Low in saturated fats
- CIuten free
What does nsure do!
Ensure provides your body with the
components of a healthy diet in the
convenience of a drink. Ensure contains
protein and energy for tissue repair, calcium
and vitamin D for bone health, and B vitamins
for energy production.
Benets
- |mproves nutrltlonal status
- |mproves recovery from lllness or surgery
- |mproves strength, wound heallng, and
well-being
- Promotes healthy body welght
- |mproves dletary lntake
Where Can I Buy Ensure?
Ensure is recommended by doctors and
dletltlans and ls avallable only ln Pharmacles.
The new and improved Ensure formula now comes in both vanilla and chocolate.
Ensure Vanilla is available in 400g and 900g tins
Ensure Chocolate is available in 900g tins
Snacks
Bacon and Cheese Muns
Ingredients:
1 rasher bacon, trimmed and chopped
cup melted polyunsaturated spread
1 egg, lightly beaten
1 cup low fat milk
1 cups plain our
4 teaspoons baking powder
1 teaspoon Spanish paprika
cup Ensure Vanilla Powder
1 cup grated tasty cheese
Method:
1. Preheat oven to 200C. Lightly grease 10 x
cup (80mL) capacity mun tins, or line with
paper mun cups.
Place bacon into a small pan and frizzle gently
until cooked. Combine bacon with spread,
egg and milk.
2. Place our, baking powder, paprika and
Ensure into a bowl, mix well. Stir in half the
cheese and make a well in the centre.
3. Add milk mixture and mix lightly, using no
more than 12 strokes. Spoon into mun tins,
sprinkle with remaining cheese and bake for
20 minutes, or until well risen and golden
brown. Cool on a wire rack.
Makes 9
Hint: There may still be some our visible in the
mixture when spooning into the mun tins. If
you continue stirring until the mixture is
smooth, the muns will be heavy and
tough.
Nutrition content per mun
Energy 938kJ
Protein 10g
Total fat 10g
Saturated fat 4g
Carbohydrate 22g
Sugar 3g
Dietary Fibre 1g
Sodium 371mg
3
Snacks
Banana Muns
Ingredients:
1 cups plain our
4 teaspoons baking powder
cup brown sugar
2 small ripe bananas, mashed
cup melted polyunsaturated spread
1 egg, lightly beaten
cup low fat milk
teaspoon vanilla extract
Method:
1. Preheat oven to 200C. Lightly grease 10 x
cup (80mL) capacity mun tins, or line with
paper mun cups.
2. Place our, Ensure and sugar into a bowl, mix
well and make a well in the centre. Combine
bananas, spread, egg, milk and vanilla and
pour into dry mixture.
3. Stir gently, using no more than 12 strokes.
Spoon into mun cups and bake for 15-20
minutes, or until well risen and golden brown.
Cool on a wire rack.
Makes 9
Hint: There may still be some our visible in the
mixture when spooning into the mun tins. If
you continue stirring until the mixture is
smooth, the muns will be heavy and tough.
Nutrition content per mun
Energy 924kJ
Protein 5g
Total fat 7g
Saturated fat 1g
Carbohydrate 34g
Sugar 14g
Dietary Fibre 2g
Sodium 209mg
4
Smoothies
Banana Smoothie
Ingredients:
1 cup iced water
3 tablespoons Ensure Vanilla Powder
1 small ripe banana, peeled and sliced
2 teaspoons honey
ground nutmeg
Method:
1. Place water, Ensure, banana and
honey into a blender jug.
Blend until smooth and frothy.
2. Serve sprinkled with a little
ground nutmeg.
Makes 350mL
Nutrition Content for 350mL
Energy 987kJ
Protein 6g
Total fat 4g
Saturated fat <1g
Carbohydrate 44g
Sugar 31g
Dietary Fibre 3g
Sodium 102mg
5
Smoothies
Strawberry Delight
Ingredients:
1 cup iced water
1 cup strawberries, washed and hulled
3 tablespoons low fat natural yoghurt
Method:
1. Place water, Ensure, strawberries and
yoghurt into a blender jug. Blend
until smooth and frothy.
2. Serve while chilled.
Makes 450mL
Energy 784kJ
Protein 11g
Total fat 4g
Saturated fat <1g
Carbohydrate 23g
Sugar 13g
Dietary Fibre 5g
Sodium 152mg
6
Smoothies
Tropical Tempter
Ingredients:
1 cup orange juice
small ripe banana, peeled and sliced
passionfruit
Method:
1. Place juice, Ensure and banana into
a blender jug. Blend until smooth
and frothy.
2. Stir in passionfruit pulp
before serving.
Makes 350mL
Energy 1035kJ
Protein 7g
Total fat 4g
Saturated fat <1g
Carbohydrate 43g
Sugar 32g
Dietary Fibre 4g
Sodium 117mg
7
Smoothies
Choc-Berry Shake
Ingredients:
1 cup low fat milk
3 tablespoons Ensure Chocolate Powder
1 cup frozen mixed berries
3 tablespoons low fat natural yoghurt
1 teaspoon sugar
shaved chocolate
Method:
1. Place milk, Ensure, berries and yoghurt
into a blender jug. Blend until smooth
and frothy.
2. Serve sprinkled with shaved
chocolate.
Makes 350mL
Hint: Shave chocolate with a
vegetable peeler.
Energy 1480kJ
Protein 21g
Total fat 6g
Saturated fat 3g
Carbohydrate 45g
Sugar 34g
Dietary Fibre 5g
Sodium 281mg
8
Soups
Method:
1. Melt spread in a medium saucepan, add onion
and mushrooms and cook until softened. Add
stock, bring to the boil, cover and simmer for
15 minutes.
2. Blend until mushrooms are smooth. Add
Ensure and soy sauce; blend again. Reheat
gently if necessary, without boiling. Serve with
a small swirl of cream on each bowl, sprinkled
with chives.
Makes 600mL/Serves 2
Cream of Mushroom Soup
Ingredients:
1 tablespoon polyunsaturated spread
1 small onion, chopped
3 cups sliced button mushrooms
2 cups chicken stock
1 teaspoon light soy sauce
2 teaspoons cream
1 teaspoon chopped chives
Nutrition Content Per Serve
Energy 790kJ
Protein 7g
Total fat 11g
Saturated fat 3g
Carbohydrate 13g
Sugar 5g
Dietary Fibre 4g
Sodium 1598mg
9
Soups
Creamy Corn Chowder
Ingredients:
1 rasher bacon, trimmed and chopped
1 small onion, diced
1 stalk celery, diced
1 small carrot, diced
1 medium potato, diced
1 cup corn kernels
2 cups water
1 small bay leaf
2 tablespoons plain our
cup low fat milk
1 tablespoon chopped parsley
Method:
1. Place bacon into a large saucepan over a
medium heat and cook until golden. Add
onion and celery and cook, stirring until
softened.
2. Add carrot, potato, corn, water and bay leaf.
Bring to the boil and simmer gently for 5
minutes, or until vegetables are tender.
3. Stir Ensure, our and milk together until
smooth. Remove soup from the heat and add
milk mixture, stirring constantly. Stir until
boiling and simmer gently for 2-3 minutes.
Serve sprinkled with parsley.
Makes 1L/Serves 4 Nutrition content per serve
Energy 1422kJ
Protein 16g
Total fat 7g
Saturated fat 2g
Carbohydrate 50g
Sugar 14g
Dietary Fibre 7g
Sodium 659mg
10
Soups
Method:
1. Melt spread in a large saucepan. Add onion
and cook until softened. Add cumin and
paprika and stir over the heat for 30 seconds,
or until fragrant.
2. Add pumpkin and water; bring to the boil,
cover and simmer until pumpkin is soft. Blend
until smooth; add Ensure and blend again
briey. Reheat if necessary and serve sprinkled
with parsley.
Makes 1L/Serves 4
Pumpkin Soup
Ingredients:
1 onion, chopped
1 teaspoon ground cumin
1 teaspoon Spanish paprika
500g peeled, seeded and roughly chopped
pumpkin
2 cups water
1 tablespoon chopped parsley
Nutrition content per serve
Energy 531kJ
Protein 4g
Total fat 5g
Saturated fat 1g
Carbohydrate 15g
Sugar 8g
Dietary Fibre 2g
Sodium 62mg
11
Sides
Mashed Potatoes with Sour Cream and Chives
Ingredients:
500g potatoes, peeled
2 tablespoons sour cream
1 tablespoon chopped chives
Method:
1. Cut potatoes into chunks, place into a
medium saucepan and add enough cold
water to cover. Bring to the boil, cover and
simmer gently until a skewer inserted into
the centre meets no resistance.
2. Drain potatoes. Add sour cream and Ensure
and mash until smooth; stir in chives.
Makes 2 cups/Serves 4
Variations:
Mixed Herbs: Cook potatoes as above. Drain,
add cup low fat milk and return to heat until
milk is hot. Mash well, then add cup Ensure
Vanilla Powder and 1 tablespoon mixed
chopped fresh herbs such as parsley, thyme,
rosemary and mint.
Cheese and Cracked Pepper: Cook as for Mixed
Herbs. Add milk and Ensure Vanilla Powder,
then 2 tablespoons nely grated Parmesan
cheese and teaspoon cracked black pepper in
place of herbs.
For Mashed Potatoes with Sour Cream and Chives:
Energy 774kJ
Protein 6g
Total fat 6g
Saturated fat 3g
Carbohydrate 25g
Sugar 4g
Dietary Fibre 3g
Sodium 58mg
12
Mains
Method:
1. Preheat oven to 200C. Thoroughly drain
spinach, pressing down to extract moisture.
Stir in Ensure and nutmeg. Place into the base
of two lightly greased individual ovenproof
dishes.
2. Using a spoon, make a slight hollow in the
centre of the spinach. Poach eggs and place
onto spinach.
3. Place milk into a small saucepan with spread
and our. Whisk over a medium heat until
smooth, and until sauce boils. Allow to
simmer gently for 1 minute. Remove from
heat and whisk in cheese. Spoon over eggs
and spinach. Sprinkle with combined extra
cheese and bread crumbs.
4. Bake for 10 minutes, or until heated through
and lightly browned.
Serves 2
Poached Eggs Florentine
Ingredients:
1 x 250g pack frozen spinach, thawed
pinch ground nutmeg
2 eggs
1 cups low fat milk
2 tablespoons nely grated Parmesan cheese
1 tablespoon nely grated Parmesan cheese, extra
1 tablespoon fresh breadcrumbs
Energy 1631kJ
Protein 24g
Total fat 20g
Saturated fat 7g
Carbohydrate 25g
Sugar 11g
Dietary Fibre 7g
Sodium 506mg
13
Mains
Method:
1. Preheat oven to 200C. Cook macaroni in
boiling water according to pack directions and
drain well.
2. Place milk, spread and plain our into a small
saucepan. Whisk over a medium heat until
smooth, and until sauce boils. Simmer for 1
minute.
3. Remove from heat, whisk in cheese, mustard
and Ensure. Combine with macaroni. Pour into
an ovenproof dish and sprinkle with
remaining cheeses.
4. Bake for 10-15 minutes, or until hot and lightly
browned. Serve with a salad of cherry
tomatoes and lettuce, if desired.
Serves 2
Macaroni Cheese
Ingredients:
1 cup macaroni pasta
1 cups low fat milk
cup grated tasty cheese
teaspoon mustard powder
2 tablespoons grated tasty cheese, extra
1 tablespoon nely grated Parmesan cheese
as extra
Energy 2579kJ
Protein 29g
Total fat 20g
Saturated fat 8g
Carbohydrate 77g
Sugar 13g
Dietary Fibre 4g
Sodium 495mg
14
Mains
Creamy Vegetable Lasagne
Ingredients:
2 teaspoons oil
1 small onion, diced
1 carrot, sliced
1 zucchini, sliced
1 x 400g can diced tomatoes
1 teaspoon chopped fresh rosemary
500g smooth ricotta cheese
4 fresh lasagne sheets
Method:
1. Heat oil in a medium frying pan; add onion,
carrot and zucchini and cook until soft. Add
tomatoes and rosemary and cook until saucy.
Mix ricotta with Ensure and half the
Parmesan cheese.
2. Preheat oven to 180C. Cook lasagne
according to pack directions. Place one sheet
in the base of a lightly greased 10cm square
baking dish, cutting to t if necessary. Spread
half vegetable mixture over lasagne. Top with
another layer of lasagne and half ricotta
mixture. Repeat layers, nishing with ricotta.
Sprinkle with remaining Parmesan cheese.
3. Bake at 180C for 30-40 minutes, until lightly
browned and cooked through. Serve with a
tossed green salad.
Serves 4
Hint: Leftover Lasagne freezes well.
Energy 1673kJ
Protein 22g
Total fat 21g
Saturated fat 11g
Carbohydrate 29g
Sugar 10g
Dietary Fibre 4g
Sodium 471mg
15
Mains
Method:
1. Cut each chicken llet into three chunks. Heat
oil in a frying pan and brown chicken. Add
onion, mushrooms and carrot; cook, stirring,
until softened.
2. Add thyme and water, bring to the boil, cover
and simmer gently for 15 minutes, adding peas
for the last 5 minutes.
3. Combine Ensure and cream; stir into chicken
and bring to the boil. Serve with mashed
potatoes or steamed rice and green
vegetables.
Serves 4
Creamy Chicken with Vegetables
Ingredients:
500g chicken thigh llets
2 teaspoons oil
1 small onion, sliced
2 cups button mushrooms, halved
1 small carrot, diced
pinch dried thyme
cup water
cup peas
cup cream
Energy 1389kJ
Protein 28g
Total fat 20g
Saturated fat 8g
Carbohydrate 10g
Sugar 4g
Dietary Fibre 3g
Sodium 159mg
16
Mains
Method:
1. Pan-fry, steam or microwave salmon until
cooked. Remove skin and any bones and ake
esh. Place salmon into a bowl with potato,
lemon rind, green onions and Ensure; mix
well. Shape mixture into 4 patties. Refrigerate
until needed.
2. Heat oil over a medium heat, dip patties in
breadcrumbs and fry until lightly browned on
both sides. Serve hot with tartare sauce and
green salad or steamed vegetables.
Serves 2
Crispy Salmon Patties
Ingredients:
250-300g Atlantic salmon
1 cup mashed potato
nely grated rind lemon
2 green onions, nely sliced
cup dried breadcrumbs, optional
oil for frying
Nutrition content
Energy 1733kJ
Protein 27g
Total fat 19g
Saturated fat 3g
Carbohydrate 32g
Sugar 4g
Dietary Fibre 4g
Sodium 201mg
17
Mains
Ingredients:
350g raw pumpkin, diced
2 cups baby spinach leaves
teaspoon mild curry powder
cup crumbled feta cheese
1 tablespoon besan (chick pea our) or
wholemeal our
oil for frying
Tomato Chutney:
1 ripe tomato, chopped
1 clove garlic, crushed
1 teaspoon grated fresh ginger
2 teaspoons sugar
1 teaspoon vinegar
Spinach & Pumpkin Patties with Tomato Chutney
Method:
1. Steam or microwave pumpkin until tender.
Add spinach and cook 1 minute longer, or
until wilted. Drain well and cool.
2. Place vegetables into a bowl with the curry
powder, Ensure, feta and our; mix well. Press
together and shape into four patties. The
mixture may be quite wet, if so, cover and
refrigerate for 30 minutes.
3. Heat a small amount of oil in a frying pan and
fry patties until golden brown on both sides.
Drain on paper towels and serve hot, with
Tomato Chutney and steamed rice or naan
bread.
Tomato Chutney:
Place all ingredients into a small saucepan and
simmer for 5-10 minutes, or until liquid is
reduced and tomatoes softened.
Serves 2
Energy 1063kJ
Protein 13g
Total fat 10g
Saturated fat 6g
Carbohydrate 25g
Sugar 16g
Dietary Fibre 4g
Sodium 408mg
18
Mains
Meatballs Strogano
Ingredients:
400g lean beef mince
2 tablespoons dry breadcrumbs
pinch mixed dried herbs
1 tablespoon oil
1 small onion, sliced
2 cups sliced button mushrooms
2 teaspoons Dijon mustard
cup water
2 teaspoons cornour
cup sour cream
Method:
1. Place mince, breadcrumbs, Ensure and herbs
into a bowl. Mix well and shape into tiny balls.
Heat half the oil in a frying pan and brown
meatballs all over. Remove from pan.
2. Heat remaining oil and fry onion and
mushrooms until golden brown and softened.
Return meatballs to pan with mustard and
water. Bring to the boil and simmer
uncovered for 10 minutes.
3. Mix cornour with a little water, stir into sauce
and stir until boiling. Stir in sour cream and
serve at once with rice or pasta and steamed
broccoli and zucchinis.
Serves 4
Energy 1357kJ
Protein 25g
Total fat 19g
Saturated fat 8g
Carbohydrate 12g
Sugar 4g
Dietary Fibre 2g
Sodium 160mg
19
Mains
Method:
1. Cut pork across the grain into 2cm slices. Heat
oil and brown pork on both sides. Lower the
heat, add onions and carrot and cook until
softened.
2. Return pork to pan with apple juice and
mustard. Simmer for 5 minutes, or until pork is
cooked.
3. Combine cornour, Ensure and water. Remove
pork from heat and stir in Ensure mixture; stir
until boiling. Serve with rice or creamy mashed
potatoes and steamed sugar snap peas.
Serves 2
Pork with Mustard Sauce
Ingredients:
200g pork llet
2 teaspoons oil
2 green onions, sliced
1 small carrot, sliced
cup apple juice
2 teaspoons wholegrain mustard
2 teaspoons cornour
cup water
Energy 1293kJ
Protein 31g
Total fat 11g
Saturated fat 2g
Carbohydrate 19g
Sugar 12g
Dietary Fibre 2g
Sodium 185mg
20
Desserts
Method:
1. Line a 12 x 22cm tin with non-stick baking
paper. Place chocolate and butter into a
heatproof bowl over hot water, until melted, or
microwave on low power. Stir until smooth.
2. Sift icing sugar into a bowl, add Ensure and
mix well. Stir in chocolate mixture; mix well.
Stir in biscuits and currants. Press into the tin
and sprinkle with coconut. Refrigerate until
set; cut into small squares.
Serves 32
Chocolate Slice
Ingredients:
100g dark or milk chocolate, chopped
cup (125g) butter
1 cup pure icing sugar
cup Ensure Chocolate Powder
50g plain biscuits, broken
cup currants
2 teaspoons desiccated coconut
Nutrition content per square
Energy 335kJ
Protein <1g
Total fat 5g
Saturated fat 3g
Carbohydrate 9g
Sugar 8g
Dietary Fibre <1g
Sodium 43mg
21
Desserts
Method:
1. Lightly grease a 500mL capacity oven proof
dish. Trim crusts from bread, spread and cut
into quarters. Place into dish. Drizzle with
honey.
2. Whisk milk, Ensure and egg. Pour over bread
and allow to stand for 15 minutes.
3. Preheat oven to 180C. Bake for 20-25 minutes,
or until set. Serve warm or cold, dusted with
icing sugar.
Serves 2
Hint: Delicious served with a drizzle of maple
syrup.
Bread and Butter Pudding
Ingredients:
2 slices raisin bread
2 teaspoons polyunsaturated spread
2 teaspoons honey
1 cup low fat milk
1 egg
icing sugar to serve
Energy 1169kJ
Protein 12g
Total fat 10g
Saturated fat 3g
Carbohydrate 35g
Sugar 21g
Dietary Fibre 2g
Sodium 227mg
22
Desserts
Caramel Orange Custards
Ingredients:
cup sugar
2 tablespoons water
1 orange
teaspoon ground cinnamon
1 cups milk
2 eggs
1 tablespoon caster sugar, extra
Method:
1. Place caster sugar and water into a small
saucepan and stir gently over the heat until
sugar is dissolved. Raise the heat and boil
until sugar turns to a rich caramel.
Immediately pour into the bases of 4 caramel
cups.
2. Preheat oven to 180C. Finely grate orange
rind and place into a saucepan with cinnamon
and milk. Heat milk until almost boiling.
Remove remaining peel from the orange and
segment or slice it, and refrigerate until
serving time.
3. Whisk eggs, Ensure and extra caster sugar.
Whisk milk into eggs. Pour into caramel cups.
Place cups into a baking dish and ll with hot
water to come half way up the sides of the
cups.
4. Bake for 20-35 minutes, or until custard is set.
It will have a slight wobble when shaken. Cool
and refrigerate for at least 12 hours. Unmould
and serve with orange segments.
Serves 4
Energy 962kJ
Protein 9g
Total fat 6g
Saturated fat 2g
Carbohydrate 36g
Sugar 31g
Dietary Fibre 1g
Sodium 125mg
23
Desserts
Method:
Place milk into a small saucepan and heat until
hot but not boiling. Whisk together sugar, egg
and Ensure. Pour on hot milk and whisk to
combine. Return to the saucepan and stir over a
gentle heat for 1-2 minutes without boiling.
Serve hot or cold.
Makes 300mL
Vanilla Custard
Ingredients:
1 cup low fat milk
1 tablespoon caster sugar
1 egg
Nutrition content for 300mL
Energy 1605kJ
Protein 21g
Total fat 13g
Saturated fat 4g
Carbohydrate 47g
Sugar 36g
Dietary Fibre 1g
Sodium 296mg
24
Abbott Nutrition
32-34 Lord Street
BOTANY NSW 2019
AUSTRALIA
Customer Service: 1800 225 311
Abbott Laboratories NZ
Unit D, 4 Pacic Rise
MT. WELLINGTON, AUCKLAND 1060
NEW ZEALAND
Customer Service: 0800 737 115
ENS019-1211-4ANZ
Copyright
This publication is copyright. No part may be
reproduced, stored in a retrieval system, or transmitted
in any form or by any means whether electronic,
mechanical, photocopied, recorded or otherwise
without prior written consent.
Delicious Cream of Mushroom Soup

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Recipe Book

Delicious Creamy Vegetable Lasagne

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